Raw Kelp Pad Thai Noodle Salad

If you're new to my blog you may not already know the love I have for kelp noodles so feel free to catch up by doing a "search" for "kelp". They're rich in minerals and a magical alternative to noodles containing no gluten, wheat or sugar and only 6 calories per serving. They're made from seaweed from sea water and can soften into silky noodles with the right technique we'll do here. I enjoy kelp noodles best in cold noodle dishes, and you can also enjoy them in stir fry's or soup.

Raw Kelp Pad Thai Noodle Salad
by Sarah Farsh July 7, 2020
  • 1 pack kelp noodles (12-16oz, or x2 packs if you're really hungry!)
  • 1 tsp baking soda
  • 2 cups mixed fresh veggies of choice, feel free to use leafy greens or veggies you have on hand! I used and suggest:  
    • 1 handful shredded carrots
    • 1 handful shredded zucchini 
    • 1 red bell pepper, shredded
    • 2 handfuls baby spinach
  • 1 cup frozen edamame beans (or peas)
  • 1 handful fresh cilantro (or parsley, optional)
  • 1 jalapeno (optional)
  • sliced green onion, crushed raw cashews, peanuts and sesame seeds for optional garnish
  • fresh lime wedge
  • 1/4 cup raw almond butter
  • 1/4 cup tahini (or double almond butter)
  • Splash water (about 1/4 cup, more/less to get desired creaminess)
  • 3 tbsp pure maple syrup (or date syrup)
  • 2-3 fresh cloves garlic
  • 1 tsp fresh ginger
  • pinch kosher salt
  • 1 lime, juiced
  • 1 tsp liquid amino or coconut amino's 
Drain your kelp noodles from bag it came in, and let noodles soak in a warm bath of water and 1 tsp baking soda to soften for 15min. Drain, rinse well and set aside. Meanwhile, blend sauce ingredients together, then toss into drained kelp noodles with remainder veggies, beans and topping ingredients to combine into salad. Feel free to add fresh mango, sprouts, more peppers, or less veggies you rather skip over. It's also great with mushrooms, grilled or raw! 


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